Ash plantain and Carrot with Beetroot Sauce

222576_165380886933749_1051752180_nToday is the Virtual Vegan PotluckI had come across this post recently, and as one who generally enjoys potlucks, decided to join a virtual one after a quick chat with my mother who has contributed more than 90% of the recipes on this blog to-date. So today’s recipe is an ash plantain and carrot with beetroot sauce recipe that my mother concocted, given that I had mentioned beets was the featured ingredient. 

Ash Plantain and Beetroot SauceAsh Plantain and Carrot with Beetroot Sauce

Time taken: 35 – 40 mins

Serves 2

Beetroot sauce close upIngredients:

  • Ash plantain – 1
  • Beetroot – 1
  • Carrot – 1
  • Ginger – 1 tsp, chopped
  • Garlic – 1 or 2 cloves, chopped
  • Green chilli – 1, chopped
  • Onion – ¼, chopped
  • Sesame/ Gingelly oil – 1 tsp + 1 tbsp
  • Salt, to taste


  1. Wash the three vegetables, without peeling them.
  2. Boil the ash plantain and beetroot for about 15 mins.
  3. After boiling, peel the ash plantain and beetroot separately.
  4. If you prefer the carrot to be boiled or steamed, you will need to do so separately. Else, simply peel the cleaned, fresh carrot and slice thinly and arrange in a serving dish.
  5. Slice the boiled and peeled ash plantain and layer the slices around the carrot in the serving dish. Sprinkle with salt.
  6. Peel the beetroot and chop it up.
  7. Heat a tsp oil and fry the chopped ginger, garlic, chilli and onion lightly.
  8. Transfer the lightly fried ingredients to the blender together with the chopped beetroot and salt, to taste, and blend to a puree/ sauce.
  9. Stir in a tbsp of sesame oil after blending.
  10. Pour the sauce over the dish with the ash plantain and carrot slices.
  11. Garnish with thin slices of chilli and serve.

Recipe source: Raji Thillainathan.

For accessing the other blogs participating in the Virtual Vegan Potluck, press the ‘go back’ or ‘go forward’ buttons below.


Peace.Love.Quinoa: Apple Parsnip Mash


This is Thirty: Sautéed Beet Greens and Kale


24 thoughts on “Ash plantain and Carrot with Beetroot Sauce

    • Not quite sure about the difference between ash plantain and regular plantain, if all plantains are cooking plantains. Just that ash plantain is one of more common varieties of cooking plantains in Sri Lanka and it cannot be eaten as a fruit. I will be posting another ash plantain recipe today and I will include a photo of the ash plantain as well. You are welcome and will convey your message to my mother too! 🙂

  1. This looks and sounds yummy. I’ve seen these plantain in the market for some time, and have been unsure how to cook them (I cook green and yellow plantains, regularly… but not this variety). Anyway, thank you so much for sharing this with all of us and inspiring me to go ahead and grab the ash plantains and get to work!!!

  2. Oh yum! I love Sri Lankan food so much. We travelled to Sri Lanka last year and omg ate so much delicious food. Didn’t see anything like this when I was there though, so nice oto find something new! 🙂

    • Nice to hear you enjoyed your travel to Sri Lanka, Keely. This particular recipe, as are several others on this blog, is my mother’s creation from local ingredients so I doubt you would have tasted something similar while here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s